Curried Turkey, Fruit and Nut Salad

Curried Turkey, Fruit and Nut Salad
Prep 20 mins Cook 3 mins Chill several hours Bake 20 mins 400 degrees F/350 degrees F


  • 1/2 cup bottled chutney
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground ginger
  • 1/3 cup plain nonfat yogurt
  • 2 1/2 cups cooked turkey breast, shredded
  • 4 nonfat flour tortillas (6-inch)
  • 1 large papaya, halved, seeded, peeled and sliced
  • 3 kiwi, peeled, cut lengthwise in half and sliced crosswise
  • 1/4 cup slivered almonds, toasted
  • Fresh spinach leaves

Make It

1. Heat oven to 350 degrees F.

2. Whisk chutney, curry and ginger in saucepan. Boil, stirring, 3 minutes. Cool slightly. Add yogurt. Scrape into bowl. Add turkey. Chill several hours.

3. Wrap 4 tortillas in aluminum foil. Heat in 350 degrees F oven for 10 minutes.

4. Coat outside of 4 deep 10-ounce custard cups with cooking spray. Invert cups onto baking sheets. Remove tortillas from oven. Increase oven temperature to 400 degrees F. Place 1 tortilla (keep remaining wrapped in foil) on cup, pressing to shape; repeat with others.

5. Bake tortillas on cups in 400 degrees F oven 10 minutes. Cool shells on wire rack.

6. Add papaya, kiwi and almonds to turkey mixture. Line tortilla cups with spinach. Fill with turkey mixture.

Nutrition Facts

Amount Per Serving: cal. (kcal): 418, Fat, total (g): 9, chol. (mg): 68, carb. (g): 53, pro. (g): 31, sodium (mg): 249, Percent Daily Values are based on a 2,000 calorie diet.